Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars:
2 c. flour
1 ½ c. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground cloves
4 eggs, beaten
15 oz. can pumpkin (or 2 c. pumpkin if you have the large can)
1 c. vegetable oil 

Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 c. butter, softened
1tsp. vanilla
2 ¾ to 3 ¼ c. confectioners sugar


To make the bars: In a large bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread in an ungreased 15x10x1 inch baking pan.

Bake at 350 degree F for 20 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool for 2 hours on a wire rack. Spread with cream cheese frosting. Cut into bars.

To make the frosting: Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. Cover and store frosted cake in the refrigerator. 

Recipe courtesy of Jennifer Frey